Chicken Enchilada Soup – All the flavors of a crave-able cheesy chicken enchilada in comforting and hearty soup form! It’s brimming with lean shredded chicken, creamy black beans, tender corn, sweet tomatoes and plenty of cheese all in a flavorful red enchilada sauce style broth.
This is the soup you’ll crave year round! It tastes so similar to a melty cheesy chicken enchilada but without all the hassle of assembly, plus a bonus of extra fillers (like black beans, corn and avocado) to make it more of a meal in one.
You can’t go wrong with its trio of enchilada flavors. Earthy and robust chili spices paired with tangy, rich cheese and the balance of corn tortilla style flavor from the masa harina. It’s a combo your taste buds wont forget.
Enchiladas are one of the all time best foods, so why not transform those flavors it into a soul warming soup? Then highlight it of with a variety of garnishes and pair with crisp tortilla chips for dunking and let the compliments begin!
Start out soup season on a great note with this amazingly satisfying enchilada soup!
Cheesy Chicken Enchilada Soup Recipe Ingredients:
- Olive oil – Used for sauting. Vegetable oil will work great too.
- Yellow onion and garlic – These start the soup out with lots of fresh flavor.
- Low sodium chicken broth – If you want to make the soup even better try it with a homemade stock.
- Chicken breasts – Use boneless skinless chicken breasts for less fat and so they cook faster. A great substitute here is to replace chicken breasts with shredded rotisserie chicken (2 1/2 cups), adding it at the end of cooking soup so it doesn’t end up overcooked.
- Canned diced tomatoes: These add some nutrition and texture. l prefer petite cut but you can use standard size if preferred.
- Canned green chiles – Be sure to get “mild” green chilies unless you want a spicy soup it should be labeled on the can.
- Tomato sauce – In a pinch 1/3 cup tomato paste mixed with 2/3 cup water can be substituted.
- Chili powder, cumin, and coriander – These spices give the soup that classic enchilada flavor. For the chili powder you can use regular chili powder or a combo of your favorite types.
- Masa harina – This is a finely ground corn flour commonly used in latin cooking. Here it gives the soup that corn tortilla flavor you get from enchiladas.
- Corn – Fresh or frozen corn works best here. In a pinch can canned be used but add closer to the end.
- Black beans – These add more body to the soup and a little more protein.
- Shredded sharp cheddar cheese – Only use freshly grated cheese as it will melt into soup better than the powder coated, pre-shredded cheese.
- Toppings: Optional ingredients such as chips and cilantro (see below).
Topping Ideas for Enchilada Soup:
I know we’ve already got a pretty lengthy list of ingredients listed above for this soup so I will say toppings are totally optional. If you pick just one I recommend tortilla chips or tortilla strips. They add some textural contrast and a delicious flavor.
Other good toppings here are chopped cilantro, fresh diced tomatoes, cheese, diced avocado, sour cream or Mexican crema.
How to Make Enchilada Soup:
Prep the chicken: Heat olive oil in a large pot over medium-high heat. Dab chicken dry with paper towels on both sides and season both sides lightly with salt and pepper.
Brown the chicken: Sear chicken until browned on both sides about 3 minutes per side. Transfer to plate and set aside.
Saute aromatics: Return pot to medium heat, drizzle in remaining 1/2 Tbsp olive oil, add in onion and saute 4 minutes, then add garlic and saute 30 seconds longer. Add 2 Tbsp chili powder, cumin and paprika and saute 10 seconds.
Add liquids and fillers: Pour 3 1/2 cups chicken broth, the tomato sauce, diced tomatoes, and green chilies, season with salt and pepper to taste and up to 1 Tbsp more chili powder if preferred.
Return chicken to soup and add fresh corn now if using fresh.
Simmer soup: Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover and simmer until chicken has cooked through (165°F in center of each piece), about 8 to 12 minutes.
Shred cooked chicken: Remove chicken to a cutting board and rest 5 minutes then shred or chop.
Add thickener: While chicken is resting, in a medium mixing bowl whisk together remaining 1 1/2 cups chicken broth with 3/4 cup masa harina until well blended and no lumps remain. Pour into soup and stir well.
Reduce heat to medium-low, cover and cook stirring occasionally until soup has thickened, about 5 minutes (if you’d like soup thicker add 1/4 cup masa mixed with 6 Tbsp water and simmer a few more minutes, thickening varies by brand).
Stir in pre-cooked ingredients: Stir in black beans and frozen corn if using frozen and heat for a few minutes.
Cool slightly, add cheese: Let soup rest off heat a few minutes then stir in chicken and cheddar cheese, mixing until cheese is melted (whisking helps if it’s clumping). Serve warm with desired toppings.
Storage and Reheating
Store in an airtight container in the fridge up to 4 days in an the freezer up to 3 months.
Reheat larger servings in a pot over low heat stirring occasionally, or warm individual servings in a microwave safe bowl in the microwave on 50% power until heated through.
Is There a Substitute for Masa Harina?
Unfortunately there isn’t a really good substitute for masa harina. While you could thicken the soup with flour or cornstarch you’d be lacking the corn flour flavor you get from the masa harina (which is traditional to enchiladas from the corn tortillas they are made with, which are most entirely masa harina).
You can find masa harina in the latin food section of grocery stores or online. I like Bob’s Red Mill Organic Masa Harina. Use extra masa harina to make homemade corn tortillas, they’re the best!
Helpful Tips for Cheese to Melt Smoothly in a Soup
- To smoothly melt cheese in a soup be sure it’s adequately thickened by something such as flour, cornstarch, or here masa harina. Without a thickener cheese just globs up in a soup.
- Avoid powder coated, pre-shredded cheeses as these have added anti-caking agents and can make the soup grainy.
- Use fresh grated cheese that has been brought to room temperature before you add it to the soup so it doesn’t seize from the drastic temperature change.
- Even let the soup cool slightly off heat before adding the cheese in as well.
- Whisk, whisk, whisk these cheese does initially separate a little to help smooth it out.
What to Serve with Chicken Enchilada Soup
I recommend serving chicken enchilada soup with one of the following:
- Tortilla chips: For crushing and topping, or dipping.
- Homemade flour tortillas: Great for tearing off pieces and dipping.
- Elotes or plain grilled corn on the cob: Omitting the corn from the soup as you won’t need double.
- Light side salad with a cilantro lime dressing.
- Fruit salad with Mexican fruits (banana, mango, pineapple, strawberry), plus a little honey and lime zest/lime juice. Similar to this one.
More Delicious Mexican Inspired Soups to Try
Cheesy Chicken Enchilada Soup
A must try soup recipe! This soup is filled with hearty chicken, tender black beans, flavorful spices, sweet corn and tomatoes, and a cheesy delicious broth.
Servings: 6
- 1 1/2 Tbsp olive oil, divided
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 Tbsp minced garlic (3 cloves)
- 5 cups low-sodium chicken broth, divided
- 2 large (8 to 10 oz each) boneless skinless chicken breasts*, pounded to an even thickness
- Salt and black pepper, to taste
- 1 (14.5 oz) can petite diced tomatoes
- 1 (4 oz) can diced green chilies (mild)
- 1 (15 oz) can tomato sauce
- 2 to 3 Tbsp (14g) chili powder (mild)
- 1 1/2 tsp (4g) ground cumin
- 1 tsp sweet paprika
- 1 1/4 cups (186g) fresh corn, or frozen corn
- 3/4 cup (100g) masa harina,** or up to 1/4 cup more as needed to thicken
- 1 (14.5 oz) can black beans, drained and rinsed well
- 1 3/4 cup (7 oz) shredded sharp cheddar cheese (rest at room temp while soup simmers before adding to soup so it melts smoother)
Optional Topping Ideas
- Shredded cheddar or monterey jack cheese , tortilla strips or crushed tortilla chips, diced Roma tomatoes, diced avocado, chopped cilantro, sour cream
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Heat olive oil in a large pot over medium-high heat. Dab chicken dry with paper towels on both sides and season both sides lightly with salt and pepper. Sear chicken until browned on both sides about 3 minutes per side. Transfer to plate and set aside.
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Return pot to medium heat, drizzle in remaining 1/2 Tbsp olive oil, add in onion and saute 4 minutes, then add garlic and saute 30 seconds longer. Add 2 Tbsp chili powder, cumin and paprika and saute 10 seconds.
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Pour 3 1/2 cups chicken broth, the tomato sauce, diced tomatoes, and green chilies, season with salt and pepper to taste and up to 1 Tbsp more chili powder if preferred. Return chicken to soup and add fresh corn now if using fresh.
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Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover and simmer until chicken has cooked through (165°F in center of each piece), about 8 to 12 minutes.
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Remove chicken to a cutting board and rest 5 minutes then shred or chop.
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While chicken is resting, in a medium mixing bowl whisk together remaining 1 1/2 cups chicken broth with 3/4 cup masa harina until well blended and no lumps remain. Pour into soup and stir well.
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Reduce heat to medium-low, cover and cook stirring occasionally until soup has thickened, about 5 minutes (if you’d like soup thicker add 1/4 cup masa mixed with 6 Tbsp water and simmer a few more minutes, thickening varies by brand). Stir in black beans and frozen corn if using frozen and heat for a few minutes.
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Let soup rest off heat a few minutes then stir in chicken and cheddar cheese, mixing until cheese is melted (whisking helps if it’s clumping). Serve warm with desired toppings.
- *2 1/2 cups cooked rotisserie chicken or leftover cooked chicken works great here too, just wait until the end to add it.
- **I’ve tried a few brands of masa harina here, Bob’s Red Mill Organic Masa Harina Corn Flour is my favorite. It also thickens quite well without needing a lot and 3/4 cup has been sufficient. Other brands I usually need about 1 cup.
- Recipe yields about 12 cups.
Nutrition Facts
Cheesy Chicken Enchilada Soup
Amount Per Serving
Calories 505
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 88mg29%
Sodium 1500mg65%
Potassium 1391mg40%
Carbohydrates 50g17%
Fiber 11g46%
Sugar 11g12%
Protein 38g76%
Vitamin A 1188IU24%
Vitamin C 24mg29%
Calcium 350mg35%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe originally shared August 2015. Recipe updated Sept. 2026.
